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That Zaragoza is one of the most touristic areas in Spain is not something new, right? But what do you know about its gastronomy? We could say that the food of Zaragoza is simple and marked by great tradition. However, it is also one of the tastiest and most varied in Spain. Here we tell you what the typical dishes of Zaragoza are. You can't miss them on your way through this beautiful city. Ternasco with potatoes This delight is the star dish of Zaragoza. Therefore, if you are going to travel to Zaragoza for 2 days , and you are a fan of meat, this dish should be one of those that you have to try. It is prepared with the shoulder of lamb, but not just any shoulder, it must be the Ternasco shoulder from Aragon, certified as a food of differentiated quality.
It is also accompanied by onion from Fuentes de Ebro and organically produced Chía potatoes. This enhances the flavor so much that your mouth will water just by smelling it! Garlic cod Israel Phone Number List Ajoarriero cod, Zaragoza Garlic cod This humble but delicious dish comes from a beautiful tradition: it was served on Christmas Eve, in some villages in the Aragonese Pyrenees, after returning from Midnight Mass. It was served accompanied by wine which was seasoned with dried apricots, quince, apple, dried figs, sugar, cinnamon and nutmeg.

Although in other regions it is usually made with peppers and other vegetables, in Aragon, on the other hand, cod is prepared with garlic, eggs and potatoes, so the result is a mild and delicious dish for the palate. Aragonese crumbs Aragonese crumbs Aragonese crumbs Also known as "shepherd's crumbs." Since they were the ones who came up with it, taking advantage of the stale bread left over from the week. It is usually accompanied by a good sausage, fried egg and grapes. With just these ingredients, you already have an exquisite dish! If you decide to try this dish cooked by experts, do not hesitate to take a look at the best hotels in Zaragoza . And eating well is just as important as resting better, don't you think.
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